Quails Roasted With Bacon and Foie Gras

1. 1

   Rinse the quails and pat them dry.

2. 2

   Use poultry shears or a sharp knife to cut away the feet and any extra neck skin.

3. 3

   Season them inside and out with salt and pepper.

4. 4

   Preheat the oven to 425 degrees.

5. 5

   Cut the foie gras into 8 equal pieces.

6. 6

   Place a small amount of each piece into the cavity of each bird, and place the remainder on the breast of each bird.

7. 7

   Wrap two strips of bacon tightly around each bird to hold the foie gras in place, securing the bacon with kitchen string or toothpicks if necessary.

8. 8

   Place the wrapped quails, breast-side up, on a roasting pan fitted with a rack and roast for 20 minutes, or until the bacon is crispy and the juices from the bird are rosy and no longer red.

9. 9

   Remove from the oven, cover with foil and let cool for 5 minutes before serving.

10. 10

    Serve with the cranberry relish.

* Per serving · 4 servings · Values may vary.

No additional tips available.